I was invited to a 'pot-luck' dinner and this was one of the dishes I took. This quiche was definitely a hit with some coming back for seconds. This recipe is one which is best prepared as required but it is so easy to make that, like myself, you too can make this just over an hour before you leave home. I have to say, it's a great feeling walking into a friend's home with your hands full of freshly-made quiche which is still warm from the oven.
EASY TUNA AND ZUCCHINI QUICHE
125g Pkt Savoury Cheese Crackers
60g Butter, melted
1/2 cup grated Parmesan Cheese
185g can Tuna Chunks in Springwater, drained
1 large(180g) Zucchini, grated
125g can Corn Kernels, drained
5 x 59g Eggs
1/2 cup Sour Cream
1. Process cheese crackers in a food processor until finely crumbed. Transfer
crumbs to a bowl, stir in butter and parmesan.
2. Press three-quarters of the crumb mixture over base and sides of a 23cm
pie dish. Reserve the remaining crumb mixture.
3. In a bowl, combine tuna, zucchini and corn.Spread over pie base.
4. Whisk eggs and sour cream together in a bowl, season with salt and pepper
and pour over filling. Sprinkle remaining crumb mixture on top.
5. Bake in a 180 degrees celsius oven for 35-40 minutes or until set. Stand
for 5 minutes before cutting. Serve warm with salad. Serves 4-6.
IMPOSSIBLE QUICHE
1/4 cup melted Margarine
3 eggs, beaten
1 1/2 cups Milk
1 cup grated Cheese
1 cup chopped Bacon
1/2 cup SR Flour
Salt and Pepper
1 Onion
Place all ingredients in a bowl and mix.
Cook at 200 degrees for 40 mins.
Von's Hints:-
* Quiche is delicious served either hot or cold so is ideal for putting in kids'
lunchboxes or taking to work for lunch.
* In Summer Impossible Quiche is an easy meal with salad whilst in Winter it
is lovely with steamed vegies.
* Bacon can be substituted with ham and low-fat options of cheese and milk can be used. Although I have never used low-fat margarine that should also be a safe substitute.
* After making this recipe for many years, I worked out early on that the weight of the margarine needed before it is melted is about 62.5g.
This recipe is a family favourite passed down from my mother. Every time I make this for someone outside the family I get requests for the recipe.The bonus with this recipe too is that the quiches can be eaten hot or cold, they're delicious either way so they're also a great inclusion in the children's lunchbox for those Mums and Dads who struggle to find different foods for that parenting dilemma.
MINI QUICHES
1 PKT PUFF PASTRY 125g CHEESE
125g HAM(or Bacon) 1/2 CUP CREAM
2 teasp. FRENCH MUSTARD 1 EGG
1T CHOPPED PARSLEY 1 PKT 'salt-reduced' FRENCH
BLACK PEPPER ONION SOUP
* Cut 24 circles of pastry with scone cutter.Press into lightly greased patty
tins.
* In a bowl, combine finely grated cheese,diced ham, cream, mustard, egg,
parsley, French Onion Soup and pepper. Blend thoroughly.
* Spoon mixture into patty cases and bake in 180 degrees celsius for 20 mins
or till puffed and golden brown.
VON'S TIPS....
* I can't stress enough the importance of using the salt-reduced soup mix...get the standard French Onion Soup and the quiches will be way too salty.
* I use fresh parsley from my garden but if you haven't any the dried stuff's
fine.
* If you're watching your fat intake substitute the pastry,cheese and cream with the low-fat versions.
